Directions

Sprinkle gelatin over juice in a small saucepan; let stand 1 to 2 minutes to soften. Stir over low heat until gelatin dissolves and liquid begins to steam. Remove from heat.

Cut enough cantaloupe in 1- to 1 1⁄2-in. chunks to make 4 1⁄2 cups (reserve and refrigerate the rest). Purée chunks in blender or food processor with the sugar and ginger. Pour into a metal bowl. Stir in gelatin mixture, cream and food color. Set over a larger bowl half-filled with ice water. Stir with a rubber spatula until mixture thickens to consistency of unbeaten egg whites.

Ladle into molds, cover and refrigerate at least 3 hours.

Up to 4 hours before serving: Dip 1 mold at a time up to the rim in warm, not hot, water. Invert on dessert plate. Holding plate and mold securely, shake sharply downward to release panna cotta onto plate. Repeat if necessary; refrigerate.

Up to 2 hours before serving: Cut up reserved melon; stir in berries. Spoon around panna cottas. Refrigerate.